Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Paul Yung’s name may not be ...
Unglazed clay vessels are among the oldest items used for food preparation. Computerized electronic rice cookers and programmable slow cookers are among the newest. A new product designed by a ...
Jer jer (sometimes spelled je je) is a cooking style that gets its name from the sound the ingredients supposedly make as they sizzle in a clay pot. Often, it refers to chicken served in a clay pot, ...
There are two kinds of people in this world — those who eat the crust, and those who don’t. We’re not just talking about sandwich and pizza crust. In this case the crust in question is that of the ...
Cellophane noodles are clear noodles made from green-bean starch. They have a slightly rubbery texture and tend to clump together. They are terrific with seafood. This dish is traditionally cooked in ...
Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...
As the mercury starts to drop, it’s common in Hong Kong to see kitchen staff outside restaurants ferociously fanning the flames of multiple small coal burners – each cooking a clay pot full of ...
Louis Lau’s mother has been using the same clay pot for years. “Everything she cooks in it tastes better than in a brand-new clay pot,” says Lau, sous-chef at the Buffet at the River Rock Casino ...
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